Clean shrimp under cool running water, remove the shell and the vein, leave the tail on. Place shrimp in a bowl, toss with lemon juice and salt. Refrigerated if not cooking immediately.
In a large skillet, gently heat olive oil, add minced garlic and chili flakes if using. Cook gently until garlic is fragrant but not brown.
Increase heat to medium, add the shrimp and cook tossing until the shrimp are pink and they start to curl. (less than 5 minutes) The size of the shrimp will determine how long to cook. Do not overcook or you will have rubber eraser shrimp.
Serve with lemon wedges, cocktail sauce and or garlic aioli for dipping.
Shrimp are sold by count, 26 - 30 count means there are 26 - 30 shrimp per pound. The number of shrimp per serving will vary depending on how big the shrimp are. Obviously, larger shrimp will take longer to cook than smaller shrimp.